Italian Drunken Noodles (Printable)

A delicious fusion of Italian and Asian flavors featuring pasta with spicy sausage/shrimp, tomatoes, and a rich Chianti sauce.

# Ingredient List:

→ Pasta

01 - 12 ounces spaghetti or linguine (regular, gluten-free, or whole wheat)

→ Sauce & Proteins

02 - 2 tablespoons extra-virgin olive oil
03 - 1 small yellow onion, thinly sliced
04 - 4 garlic cloves, minced
05 - 1 teaspoon red pepper flakes
06 - 8 ounces Italian sausage, casings removed and crumbled, OR 8 ounces peeled shrimp

→ Vegetables & Aromatics

07 - 1 pint cherry tomatoes, halved
08 - 2 tablespoons tomato paste

→ Liquids & Seasonings

09 - ½ cup dry red wine (Chianti or Sangiovese)
10 - 2 tablespoons soy sauce
11 - 1 tablespoon Worcestershire sauce
12 - 1 teaspoon balsamic vinegar

→ Fresh Herbs & Cheese

13 - ½ cup fresh basil leaves, roughly torn
14 - 2 tablespoons chopped fresh parsley
15 - ¼ cup grated Parmesan cheese

→ To Finish

16 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta until just al dente according to package directions. Reserve 1 cup of pasta cooking water, then drain and set aside.
02 - While the pasta cooks, heat a large skillet over medium-high heat. Add olive oil and swirl to coat.
03 - Add onion and sauté for 2–3 minutes until it begins to soften. Stir in garlic and red pepper flakes; cook for 30 seconds until fragrant.
04 - Add sausage or shrimp to the skillet. For sausage: cook 5–7 minutes, breaking into pieces, until browned and cooked through. For shrimp: cook 2–3 minutes per side until pink and opaque.
05 - Stir in cherry tomatoes and tomato paste. Cook 2 minutes, gently mash some tomatoes to release their juices.
06 - Pour in the red wine to deglaze the pan, scraping up any browned bits. Simmer 2–3 minutes until reduced by about half.
07 - Add soy sauce, Worcestershire sauce, and balsamic vinegar. Stir to combine. Taste and adjust seasoning with salt, pepper, or more red pepper flakes.
08 - Add drained pasta to the skillet. Toss to coat, adding reserved pasta water a few tablespoons at a time until sauce clings to noodles.
09 - Remove from heat. Stir in basil, parsley, and Parmesan until melted and evenly incorporated.
10 - Divide pasta among bowls. Garnish with extra basil, Parmesan, sliced chili (if desired), and a lemon wedge for brightness.

# Expert Advice:

01 -
  • The sauce clings to every strand like a warm embrace from an old friend
  • Ready in under an hour but tastes like it simmered all afternoon
  • Works with whatever protein you have in the fridge
02 -
  • That pasta water is liquid gold so do not dump it down the drain
  • Let the wine reduce properly or the sauce will taste too sharp
  • Add fresh herbs at the very end to preserve their bright flavor
03 -
  • Room temperature ingredients help the sauce come together faster
  • Grate your own Parmesan for better melting
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